A taste of late summer

There is something about late summer that makes simple food taste even better. When the Lowcountry heat is still hanging on and the idea of turning on the oven feels like too much, meals can be at their best when they are fresh, colorful, and served cold. This Watermelon Caprese Salad is a perfect example. It brings together juicy watermelon, sweet strawberries, creamy fresh mozzarella, peppery greens, and fragrant basil for a dish that feels like summer on a plate.

While watermelon is certainly refreshing on a hot day, it also has a high water content, making it a delicious way to add a little extra hydration to a summer meal. It is also wonderfully easy to prepare. There is no cooking required, which means less time in a hot kitchen and more time enjoying the long days of summer. The salad can be assembled ahead of time and chilled until you’re ready to serve, making it an easy option for a casual lunch, a backyard gathering, or a light dinner alongside grilled chicken or seafood.

As summer begins to wind down, this is the kind of recipe worth keeping close. It is uncomplicated, fresh, and full of the flavors that make this time of year so good. And perhaps that is the best part of late summer cooking: there is no need to overthink it. Pick up something fresh, make it beautiful, and sit down long enough to enjoy it.

Watermelon Caprese Salad
• 3 cups cubed watermelon, seedless preferred

Instructions
1. In a large bowl, combine the strawberries, watermelon and mozzarella.
2. Drizzle the olive oil over and toss gently. Season with salt and pepper.
3. Place the watermelon mix over the greens.
4. Garnish with the basil, and serve right away or refrigerate until ready to serve.

Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.